We’re in the middle of summer grilling season and this fettuccine with grilled chicken and lemon recipe makes perfect use of leftover grilled chicken. The smoky grilled chicken is delicious in this lemony pasta dish.
If you are like me, you always make extra when grilling chicken. Leftover grilled chicken is the perfect ingredient for making easy weekday meals.
Ingredients
- 1 pound dry fettuccine pasta
- 1/4 cup olive oil
- One large garlic clove, crushed and chopped
- 2 grilled chicken breasts, slice into strips
- Juice and zest of one lemon
- 1/2 cup chopped parsley
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 1 cup freshly grated Parmesan cheese
Directions
Boil the pasta water, add salt and the fettuccine. Cook the pasta until it is al dente. When you drain the pasta, save a cup of the water.
While the pasta is cooking, add the oil and garlic to a large skillet (big enough to add the pasta to later). On medium heat, sauté the garlic very lightly (don’t brown it). Add the chicken, stirring it with the oil and garlic to warm the chicken slices and blend the flavors. Turn the heat to low before adding the pasta.
When the pasta is done, add the pasta to the skillet. Stir it with the chicken, garlic and oil. Add the lemon juice and zest and blend. Taste the pasta. If it is dry, add some of the reserved pasta water.
Remove the pan from the heat and add the parsley, salt, pepper. Transfer the pasta to a large serving bowl. Add most of the Parmesan cheese and toss everything together. Sprinkle the remaining cheese over the pasta and serve.
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